We even do this with Brisket its phenomenal. Pork tenderloin in the dehydrator for 26 hours preseasoned is the best snacks. Partial freeze it slices very consistently. We do chicken , pheasant and even turkey just make sure you understand easy on the seasoning because it gets concentrated when the meat dries out.
So, you freeze the meat RAW, then slice it, then dehydrate it? WOW. That's awesome, and sounds too easy. I would definitely like to try it. The Carnivore Crisps are expensive. So, do you just use salt?
Hey so I was wondering if I can include wild duck that I shot in the fall, the breast meat on a mallard or teal or wood duck is like a mini steak, any objections?
@@FerrignoFreedom that's my concern. To kill most food poisoning bacteria it needs to be heated to at least 167F/75C. Bacteria like to multiply in warm conditions. I think it's safer to cook the meat before dehydrating.
@@baranjan4172 that’s way too high IMO, but do what you think is necessary. The dehydrator goes higher than 140°F, but I cook my burgers medium so I’m fine with 140°F when I am cooking. Gotta give my immune system something to do, lol.
WOW. Those "sounded" great. You just seasoned with salt. Right? (LOL, knowing you, what else!). So you are slicing up that Eye of Round raw and frozen? Sounds too easy. Thanks
We even do this with Brisket its phenomenal. Pork tenderloin in the dehydrator for 26 hours preseasoned is the best snacks. Partial freeze it slices very consistently. We do chicken , pheasant and even turkey just make sure you understand easy on the seasoning because it gets concentrated when the meat dries out.
So, you freeze the meat RAW, then slice it, then dehydrate it? WOW. That's awesome, and sounds too easy. I would definitely like to try it. The Carnivore Crisps are expensive. So, do you just use salt?
I use salt or smoked salt
I love my meat slicer and dehydrator too!
Yum!
Looks great, love the crunch. I gotta try this. Cant wait to taste the flavor.
Sourcing some dehydrator manufacturers in my country right now...
Thanks for the prep tip.
Oh man took me a long time to wean off snacks! ;-))
Awesome !
I'm glad you tried it.
I love using all my tallow to make these products!! Getting ready to do a body bar soon. Hubby will be my guinea pig.🥩💪🏼🇺🇸
Bought 1/4 cow and was not able to choose my cuts. Got cuts I hate so I will do this with all the chuck.
Yum
Nice!
can you start with round steak you use. etc . I'm learning . is it plain round steak??
Hey man! Didn't you have lovehandles?? How come you can wear such a dress and look this awesome?? (I think carnivore + sprinting is the key)
Hey so I was wondering if I can include wild duck that I shot in the fall, the breast meat on a mallard or teal or wood duck is like a mini steak, any objections?
Is that raw meat, just dehydrated? Can it be heated after dehydration to sterilize it?
The dehydrator cooks it at 145° F for 24 hours.
@@FerrignoFreedom that's my concern. To kill most food poisoning bacteria it needs to be heated to at least 167F/75C. Bacteria like to multiply in warm conditions. I think it's safer to cook the meat before dehydrating.
@@baranjan4172 that’s way too high IMO, but do what you think is necessary. The dehydrator goes higher than 140°F, but I cook my burgers medium so I’m fine with 140°F when I am cooking. Gotta give my immune system something to do, lol.
Can you give me the information on the dehydrator please?
It’s in his show notes.
I don’t see it in notes?
Click on the highlighted “more” under the video@@valeriemartini6315
Under the video. The highlighted “more”.@@valeriemartini6315
The dog loves cheap steak - hasn't complained yet.
Steak chips!
WOW. Those "sounded" great. You just seasoned with salt. Right? (LOL, knowing you, what else!). So you are slicing up that Eye of Round raw and frozen? Sounds too easy. Thanks
What thickness?
On or near 3rd to 4th tick mark.
😮😮😮
🥩👍😉✔
How do you get enough fat with them? @ferrignofreedom